If you’re looking for a simple, hearty, and inexpensive side dish that you pair with just well-nigh any meal, you’ve got to try succotash. This colorful mix of corn, lima beans, and tomatoes has a natural subtle sweetness well-turned with savory broth, herbs, and a linty butter finish. It’s one of those combinations that is so simple, but you won’t be worldly-wise to stop shoveling it into your mouth, forkful without forkful.
What is Succotash?
Succotash is a simple dish of stewed corn and beans that originated with the Narragansett people in what is now the New England region of the U.S. The Narragansett tabbed the dish sahquttahhash, or “broken corn kernels”, and introduced it to colonists in the 17th century when it likely took on its current name. Over the centuries the dish has taken many forms and has wilt part of archetype southern cuisine in the U.S. The version you’ll find unelevated is simple, delicious, and most importantly budget-friendly!
What’s in Succotash?
Succotash can take many forms, but the worldwide thread between most versions is a combination of corn and lima beans stewed together with other vegetables, herbs, and sometimes a fatty meat. My version is very simple with corn, lima beans, tomatoes, and onions, all stewed together in a little bit of yellow goop and finished with a little linty butter.
Some people love to add a little salary or salt pork to their succotash to requite it an uneaten savor punch. Other vegetables that can be wontedly found in succotash include red tintinnabulate pepper, okra, squash, and garlic.
What to Serve with Succotash
Succotash is a very versatile side dish and can be served slantingly any grilled meat, baked fish, or pork chops. Succotash would moreover be unconfined to add to a bowl meal, or just it as a bed on your plate for some Garlic Butter Shrimp. YUM!
Succotash
Ingredients
- 1 yellow onion $0.38
- 4 Tbsp butter, divided $0.50
- 1 12oz. bag frozen lima beans $1.69
- 1 12oz. bag frozen sweet corn $1.25
- 1 cup chicken broth* $0.13
- 1/2 tsp dried thyme $0.05
- 1/4 tsp black pepper $0.02
- 1 tsp salt, divided $0.05
- 1 large tomato $1.29
- 1 Tbsp chopped parsley $0.10
Instructions
- Dice the yellow onion and add it to a skillet with 2 Tbsp butter. Sauté the onion in the butter over medium heat until the onion has softened.
- Add the lima beans, corn, broth, thyme, pepper, and ½ tsp salt to the skillet. Stir to combine and indulge the goop to come up to a simmer. Let the corn and beans simmer in the broth, without a lid, stirring occasionally, for 10 minutes.
- While the corn and lima beans are simmering, dice the tomato. Add the diced tomato to the skillet and simmer for an spare five minutes.
- Give the mixture a taste and add increasingly salt to your liking (I widow an uneaten ½ tsp salt). Add the remaining 2 Tbsp butter and stir until they are melted in.
- Top the succotash with chopped fresh parsley and flipside pinch of woebegone pepper. Enjoy hot!
Notes
Nutrition
How to Make Succotash – Step by Step Photos
Begin by dicing one yellow onion. Add the onion and 2 Tbsp butter to a large skillet and sauté over medium heat until the onions are softened.
Add one 12oz. bag of frozen lima beans, one 12oz. bag of frozen sweet corn, ½ tsp zestless thyme, ¼ tsp woebegone pepper, ½ tsp salt, and 1 cup yellow broth. Stir to combine. Indulge the goop to come up to a simmer, then simmer the corn and beans in the broth, without a lid, for 10 minutes, stirring occasionally.
While the corn and beans are simmering, dice one large tomato (or 2 small tomatoes). Stir the diced tomatoes into the skillet then protract to simmer, without a lid and stirring occasionally, for an spare 5 minutes.
Taste the mixture and add increasingly salt to taste (I widow flipside ½ tsp). Finally, add two increasingly tablespoons of butter and stir them in until melted.
Garnish the finished succotash with fresh chopped parsley and a little increasingly freshly croaky pepper.
Enjoy hot!
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